Fish and vegetable vindaloo

Instructions

1. Heat oil in a large saucepan and heat over medium heat. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add stock, red wine vinegar, tomatoes and capsicum. Bring to the boil. Reduce heat to low and simmer, covered, for 2 minutes.
2. Add fish fillets. Simmer, covered, for 5-6 minutes or until fish is just cooked through, adding frozen green beans for the last 2-3 minutes. Stir in coriander leaves. Sprinkle with extra coriander leaves.